This dish, popular in northern Mexico, is a summer favorite at my house and tastes great with any grilled seafood, not just octopus. Freshly cooked beans are always best, but you can substitute canned beans; just be sure to rinse them thoroughly. You’ll need two 14-ounce cans here.

　　

Ingredients

serves 6

　　1 pound baby octopus, tentacles attached

　　1/4 cup plus 1/3 cup olive oil

　　3 garlic cloves, minced

　　1/2 lime

　　Salt and freshly ground black pepper

　　3 cups cooked great northern or pinto beans

　　2 tablespoons chopped scallions (white and pale green parts only)

　　2 tablespoons fresh lime juice

　　3 tablespoons chopped fresh cilantro

　　1 tablespoon dried oregano

　　

Step 1

Prepare a grill to medium-high heat, or heat a grill pan over medium-high heat.

　　

Step 2

Mix the octopus, the 1/4 cup olive oil, and the garlic in a medium bowl. Squeeze the lime half over it, sprinkle with salt and pepper, and let stand for 30 minutes.

　　

Step 3

Grill the octopus, turning it once, for 3 minutes, or until just cooked through.

　　

Step 4

Mix the warm octopus, beans, scallions, lime juice, cilantro, oregano, and remaining 1/3 cup olive oil in a large bowl. Season to taste with salt and pepper. Serve warm.

　　Fresh Mexico